Vietnamese Chicken Wings

Why you will love this recipe

These Vietnamese Chicken Wings don't require marinating and the "caramel" sauce is quick to put together so the recipe is fast and easy. It's packed with bold and complex flavours and an umami and tangy balance that will leave you and your guests wanting for more. Grilling caramelizes the wings to tasty perfection and makes them finger licking good!

When grilling wings I like to buy them whole. This way you have larger pieces to grab onto for turning. Already separated chicken wings work just as well for this recipe.

These wings are delicious served with Pickled Carrots and Radish, Coleslaw with Cumin and Lime, and Asian Cucumber Salad.

🥘Ingredients and Substitutions

Not many ingredients are needed to make these delicious wings!

• Chicken wings - I like to use whole wings for grilling simply to make it easier to grab and turn them with tongs. However, already separated wings are equally delicious.
• Tamarind paste can be found in most Asian supermarkets or you can purchase the paste online here. You can also make your own, which is more economical, by buying a block of tamarind and following my recipe to make your own tamarind paste. Tamarind is a key ingredient for making the caramel but if you can't find any you can substitute with 6 tablespoons of fresh squeezed lime juice (approx. 4 limes).
• Fish sauce is another key ingredient and is used heavily in South East Asia. Don't be turned off by the smell. As it cooks it becomes less potent and adds a wonderful umami flavour to the sauce. It's also a key ingredient in this Shrimp Pad Thai Stir Fry. There are many brands available and it can be found in most grocery stores in the Asian section.
• Roasted unsalted peanuts and cilantro are optional garnishes. They add a wonderful addition with the crunch of the peanuts and the freshness of the cilantro.

For the full list of ingredients with quantities and measurements see the recipe card below.

Step 1 - Stir together the minced garlic, sliced chili pepper, sugar, tamarind and fish sauce in a medium saucepan.

Step 2 - Bring to a boil then reduce the heat to medium. Continue boiling, stirring occasionally, for about 3 minutes, until it becomes syrupy. Remove from heat and set aside.

Step 3 - Preheat the grill to high heat. Place the wings on the hot grill then reduce heat to medium. Cook chicken wings for 15 minutes, turning half way through. Turn the heat back up to medium-high. Brush the wings on both sides with the sauce. Continue cooking for another 15 minutes periodically flipping and brushing with more sauce as you go. Adjust the heat if the wings are getting dark too quickly. The time and temperature will vary from grill to grill.

Step 4 - Transfer cooked wings to a platter, garnish with chopped coriander, chopped unsalted peanuts (if using) and fresh lime.

Expert Tips

• Use whole chicken wings to make it easier to move them around on the grill.
• Oil the grill - The easiest way to do this is to fold a piece of paper towel up several times, dip it in oil and, holding it with tongs, rub the paper towel over the grates.
• Adjust time and temperature: Because all grills are different it's difficult to provide accurate times and temperature for these Vietnamese chicken wings. Keep an eye on them and adjust as needed.
• Use a thermometer: To ensure that the chicken wings are cooked through, use a quick read thermometer like this ThermaPen from Thermoworks.
• Make extra sauce and store it in the fridge for a future batch.